The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-05-28
DOM ESTiC HINTS.
POTATO OMELET.

teaspoonfuls of salt, one Tablespoonful
of butter and little pepper. Peel
the potatoes and put them into boil
ing water When they have been
boiling for fifteen minutes add one
teaspoonful of salt. AS soon as cooked
drain and mash well. Add one tea
spoonful of salt, little pepper and
butter; then add four well-beaten
yolks, mixing well. Rub through a
colander. Melt two tablespoonfuls OF
butter in frying-pan. Put in the
potatoes, smoothing it all over. Fry
it a light-brown color, double and
serve like an omelet.
POTATO AND CORN MUFFINs.
Two cups of cold mashed potato,
two cups of sweet milk; two eggs, well
beaten; two cups of corn meal, OF
enough for batter. Soften the
potato with the milk, working out all
the Jumps; then stir in corn meal till
the batter is just thick enough to drop
easily from the spoon; add the
whipped eggs and beat hard. Drop
into gem pans, oiled and hot, and bake
in an oven from twenty to thirty min
rites.
JOHNNY CAKE.
Rub into one quart of dry meal
piece of butter the size of large gg.
/ Then wet with milk or water, spread
with spoon or knife in sheets or on
board, if baked before the fire This
can be well baked on girddle, by TAX
ing small portion OF the dough, flat
ten and shape with your hands into
small cakes about half an inch thick.
To be baked brown on both sides.
PRESERVED ORANGES.
Boil the oranges in clear water unit
you can pass straw through theh
skins; then clarity three-quarters OF
pound of sugar to pound OF fru't
and pour over the oranges while hot
Let them stand one night, then boi
them in the syrup until they are cleal
and the syrup thick. Take them from
the syrup and strain it clear over them
BAKED CHICKEN.
Dismember the joints in the SAM
manner as for stewing; lay the pieces
in a shallow dish, and pour over tn
meat sweet cream in proportion OF one
half cup to each chicken; season t.
taste. Basic occasionally with tn
liquor formed by the cream and Juic
of the meat, and as fast as the piece
get Drowned turn them.
) RICE PUDDING.
One teacupful of cold boiled rice, on
! heaped tablespoonful of corn starcf
one egg, one quart of milk, one-ha
cupful of sugar, little salt and I'll
mice of one lemon. Mix the cornstarc
thoroughly in little cold milk and st
0 into the hot milk evenly before addin
u rice or eggs.
NICE DoUGHNUTs.
) One egg, one cup of sugar, one lare
s cup of milk. piece of butter not quit
9 the size of an egg, one teaspoonfull
soda, two teaspoonfulls cream tarta
o little salt and ginger. Flour sui
l. Gent to roll out. Fry in hot lard
N INDIAN PUDDING.
Boil one quart of milk, and add OF
l. cup of corn meal, previously mike
D. with a little milk, and one cup OF II
l. sins; let cool unit lukewarm; add OF
cup OF molasses, "A little salt, aud bal
is three hours. Serve with cream
:, sauce.
IL STEAMED PUDDING.
Two eggs, one cup of sugar, one c.
d. of sour milk, one teaspoonfull OF SOD
20 one-half teaspoonful of salt; add 10
to make a st n batter, one cup OF Gu
" rants or rails ms. Steam in butter
p pudding dish u hours.
CELERY SOUP.
II Wash and cut into small pieces ce
nv in sufficient quantity; blanch it, a
M then boil it with water, salt and nj
meg; pass 1t through sieve, and III
it with meat or chicken BROTH cre'
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